Yes, you are very right, the canned strawberry would be too mushy and way too sweet. Gotta buy some fresh strawberry on my next cake! (they could be very expensive here in Hong Kong)Thank you very much for you tips, they are very useful!

Suddenly a brainstom question in mind, could you tell me what if i change the proportion on the "Cream Chess", "Cream" and "egg white", how can i make the cake more thicker, abit harder on the texture?

[Hello Pumpkin The recipe I post was fresh strawberry topping for cheesecake or sundae; use only fresh or frozen IQF strawberries because canned one would be too mushy and way too sweet. Happy baking Chefclarence

Hello Pumpkin I suppose you want to make a simple strawberry topping for your frozen cheesecake? An easy way is to melt some red currant jelly or raspberry jelly cool slightly, add some sliced strawberries and a teaspoonful of orange liqueur, easy enough? Chefclarence

You really are the Expert! You already told me i should pay attention at the temp. control, and I still got trapped.

My first try has been fail. The cake had been freezed for 12 hours, but it like a bowl of milkshake!

May I ask is there any substitution to replace the gelatin or i simple skip that? and, should i put the cake into the refrigerator or the freezer, but i am afraid the freezer might became be too cold and generate icy in the cake. Could you please give me more help on this?

[Hello Pumpkin The recipe is similar to mine, I don't put water and gelatin in my frozen desserts because they do not freeze well; the eggyolks need to be cooked to 64C to kill the bacteria. Freeze the cheesecake until ready to serve. Good luck Chefclarence

Too bad, I'm already moved to HK, otherwise I could directly learn from you! Tell the true, I never make any cake before, this gonna be my first time. By asking ard my friends and searching thru the internet, I found a recipe below, do you think this is what i'm looking for?

1 Made the cream, freeze it for later use 2 Melt the cheese for later use 3 Gelatine with water 4 Blend the cheese, plus suger and yolk, and keep blend 5 Add (3) genatine with water into the cheese and blend 6 Add (1) the cream a 7 Blend the eggwhite until it became thick and add them into the cheese as well 8 Freeze it over night

Hello Pumpkin Yes many Vancouverites like the cheesecake at the dessert place. Actually it is a spin-off version of Italian dessert Semi-Freddo, or half frozen cheesecake. It does not involve baking, or using gelatin. An easy way to make it is to cook eggyolks and sugar over simmering water to 140F to kill the Salmonella, then add cream cheese(I use Imported Italian mascarpone cream) mix well, fold in whipped cream, turn the mixture into cheesecake pan or pastry ring, smooth top, cover and freeze for 6 hours. Enjoy! The actually preparation takes only 20 minutes plus freezing time. The only critical point is temperature control. I have taught hundreds of students to make Freddo Cheesecakes, in 14 flavors. Too bad you did not attend my cooking class on dessert creations in Vancouver, B.C. Canada. Happy baking Chefclarence

There is dessert place called "cheesecake etc." in Vancouver. The chesscake there is soft and smooth, plus the flesh strawberry topping, I could not forget the tastie experienced there.

Since I moved to Hong Kog now, it's hard to taste these yummy cakes anymore. Are there any Vancouver cookers who knows how make these yummy chesscake? Please teach me, or give me some tips how to make them!